Sun Dried Tomato & Caper Tapenade |
Author: Nicole
- 6 ounces (about 2 cups) chopped sun dried tomatoes (not packed in oil)
- 2 cloves of garlic
- 3 ounces of capers, drained
- 2-3 tablespoons extra-virgin olive oil
- tomato paste (if needed)
- Serve with: baguette or bruschetta slices
- Chop sun dried tomatoes and soak in boiling water for 15 minutes, or until soft. Drain water, but reserve a portion of the water.
- Using a food processor, purée the sundried tomatoes and garlic.
- While the motor is running, add the olive oil and some of the reserved liquid until you have reached a smooth consistency.
- Add some tomato paste if needed to reach the perfect consistency (should be a bit chunky).
- Add the capers, salt and pepper and mix well.
- Store in refrigerator a few hours so the flavors can blend together, and bring to room temperature before serving.
This recipe keeps for about a week.
Recipe by Riegl Palate at https://www.rieglpalate.com/sun-dried-tomato-caper-tapenade/
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